Mounds Poke Cake

Name: Mounds Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (plus ingredients called for on the box); 1 cup coconut milk (full-fat for best flavor); 1 cup sweetened shredded coconut; 1 cup chocolate syrup; 1 cup whipped topping (thawed if frozen); 1/2 cup chocolate chips; 1/2 cup toasted coconut (for garnish)

If you’re seeking a dessert that perfectly blends rich chocolate with tropical coconut flavors, look no further than this Mounds Poke Cake. This delightful creation is soft, moist, and irresistibly indulgent. Imagine a luscious chocolate cake infused with creamy coconut milk and drizzled with silky chocolate syrup, all topped with fluffy whipped cream, sprinkled with sweetened shredded coconut, and finished with a touch of toasted coconut.

This cake is perfect for gatherings, celebrations, or simply satisfying a sweet craving at home. Its aroma wafts through the kitchen, inviting everyone to take a bite. The combination of textures—from the soft cake to the creamy topping—makes each mouthful a heavenly experience. Prepare to impress friends and family with this easy-to-make treat that is sure to become a favorite.

Ingredients

1 box chocolate cake mix (plus ingredients called for on the box): The base of this cake, providing a rich chocolate flavor.
1 cup coconut milk (full-fat for best flavor): Adds moisture and a creamy texture, enhancing the coconut flavor.
1 cup sweetened shredded coconut: Provides sweet coconut flakes that add texture and mouthfeel.
1 cup chocolate syrup: Elevates the chocolate flavor and creates a moist cake.
1 cup whipped topping (thawed if frozen): Light and fluffy, it creates a deliciously creamy layer on top.
1/2 cup chocolate chips: Adds a melty chocolate surprise in every slice.
1/2 cup toasted coconut (for garnish): Delivers a nutty flavor and adds a crunchy texture.

Step-by-Step Instructions

Preheat the oven to the temperature specified on the chocolate cake mix box.
Prepare the cake batter according to the box directions, mixing well to ensure a smooth consistency.
Pour the batter into a greased 9×13-inch baking pan, spreading it evenly with a spatula.
Bake the cake until a toothpick inserted in the center comes out clean. Refer to the baking time on the box.
Remove the cake from the oven and let it cool on a wire rack for about 10 minutes.
Once slightly cooled, use a fork to poke holes across the entire cake, spacing them about 1 to 2 inches apart and reaching the bottom.
In a bowl, whisk together the coconut milk and chocolate syrup until smooth.
Pour the coconut milk and chocolate syrup mixture evenly over the cake, making sure the liquid fills the holes.
Allow the cake to cool completely to room temperature to prevent the topping from melting.
Once cooled, spread the whipped topping in an even layer over the cake.
Sprinkle the shredded coconut and chocolate chips on top, finishing with toasted coconut as a garnish.
Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the cake set.

Recipe Details

Prep Time: 20 minutes
Cook Time: As per box instructions
Total Time: Approximately 2 hours 20 minutes
Servings: 12
Calories: Approximately 350 per serving

Tips, Storage & Variations

For a richer chocolate flavor, consider using dark chocolate cake mix.
Store any leftovers in the refrigerator for up to 3 days, covered to maintain freshness.
This cake can also be frozen for up to 2 months; cover tightly and thaw in the fridge before serving.
Try adding crushed nuts or a drizzle of caramel sauce for an alternate flavor experience.

Frequently Asked Questions

Can I use homemade cake instead of a mix?
Yes, feel free to use your favorite homemade chocolate cake recipe for this poke cake.
What can I substitute for coconut milk?
You can use whole milk or almond milk in a pinch, though coconut milk gives the best flavor.
How long does the Mounds Poke Cake last?
The cake can stay fresh in the refrigerator for about 3 days.
Can I make this cake ahead of time?
Yes! This cake is ideal for making a day before, as chilling helps the flavors meld.
Is there a non-dairy option for whipped topping?
Yes, look for non-dairy whipped topping options available in most grocery stores.
Can I make a smaller version of this cake?
Absolutely! You can reduce the recipe by half and bake in an 8×8-inch pan.

Conclusion

This Mounds Poke Cake is a chocolate lover’s dream combined with delightful coconut flavors. It’s not only simple to make but also ensures that you’ll impress anyone who tries it. We invite you to bake this exquisite dessert and share your delicious results! Your friends and family will appreciate the effort, and every bite will bring joy to the table. Enjoy bringing this delightful dessert into your home!

Mounds Poke Cake

Print Recipe

A delightful chocolate cake infused with creamy coconut milk and topped with fluffy whipped cream and shredded coconut.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 140 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box chocolate cake mix (plus ingredients called for on the box)
1 cup coconut milk (full-fat for best flavor)
1 cup sweetened shredded coconut
1 cup chocolate syrup
1 cup whipped topping (thawed if frozen)
1/2 cup chocolate chips
1/2 cup toasted coconut (for garnish)

Instructions

Preheat the oven to the temperature specified on the chocolate cake mix box.
Prepare the cake batter according to the box directions, mixing well to ensure a smooth consistency.
Pour the batter into a greased 9×13-inch baking pan, spreading it evenly with a spatula.
Bake the cake until a toothpick inserted in the center comes out clean, following the baking time on the box.
Remove the cake from the oven and let it cool on a wire rack for about 10 minutes.
Once slightly cooled, use a fork to poke holes across the entire cake, spacing them about 1 to 2 inches apart.
In a bowl, whisk together the coconut milk and chocolate syrup until smooth.
Pour the coconut milk and chocolate syrup mixture evenly over the cake, filling the holes.
Allow the cake to cool completely to room temperature.
Spread the whipped topping in an even layer over the cake.
Sprinkle the shredded coconut and chocolate chips on top, finishing with toasted coconut as a garnish.
Refrigerate the cake for at least 2 hours before serving.